Know that song well (it was saturday night... you might be on to me
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I mentioned how I like my croissant/sesame candy/caramel and then added boysenberry to it 
So now I did some "micro testers" (6 ml)... one with VT orange marmalade and one with TFA acai. Will try them after a steep. I know toasted sesame isn't peanut butter (but really does have a similar taste) so that's why I'm going for the PBJ theme.
So now I did some "micro testers" (6 ml)... one with VT orange marmalade and one with TFA acai. Will try them after a steep. I know toasted sesame isn't peanut butter (but really does have a similar taste) so that's why I'm going for the PBJ theme.
Still nice this week-end (and a breeze) but next week it's going to be crazy hot! It was nice while it lasted. I heard rumors of 109 F.
I need some quick advice about vanillas. Made the same recipe but subbed SSA madagascar vanilla for VT vanilla cream (the SSA is a better vanilla) I thought most vanillas were creamy but thinking that's not the case. It's a pudding recipe (maybe just didn't use enough pudding) Any thoughts?
Mixed the one shot mocha coffee today too. Never saw anything turn so dark with just .6% .Hope it doesn't gunk as bad as it looks.
Hasen’t gunked mine.Mixed the one shot mocha coffee today too. Never saw anything turn so dark with just .6% .Hope it doesn't gunk as bad as it looks.
No, most vanillas, like Madagascar, are just vanilla flavor (think vanilla extract). VT vanilla cream is cream + vanilla. So if I was doing a substitution for VT vanilla cream with SSA vanilla, I'd add some fresh cream, whipped cream or whatever I had handy to get the extra creaminess and mouth feel. More pudding might work too.
I'm pretty sure we would be able to offer more help to you if you would post your recipe.
I have used both the SSA Madagascar Vanilla and VT Vanilla Cream. Both are really good flavors.
I use vanillas all the time. Generally speaking vanillas do offer a light creaminess. Just not as much as a straight-up cream does.
My SSA dessert chocolate came really dark. I just used it in a mix too and had the same experience as you. I used 0.8%. It's been steeping for 7 days now and has turned my mix really really dark.
ETA: I'm thinking in another week or two it will look like motor oil. Lol
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If it tastes like a peanut butter, or a nut, that's more than likely because your Sesame Candy has acetyl pyrazine in it. Folks taste a nut like flavor in flavors that contain AP. All the nut flavors have AP in them.
If you are going for a peanut butter flavor you would be better off buying one of the PB flavors.
Whew! It took me a while to catch up. I'll just say I dont like rap music, and, like Fran, prefer older rock and country. 1980s anyone?
I thought I had all the ingredients for this, but no, I'm missing the Grahm Cracker Clear. Could I substitute FA Graham Crust? What percentage? Is the recipe in Zazie's blog?
I thought I had all the ingredients for this, but no, I'm missing the Grahm Cracker Clear. Could I substitute FA Graham Crust? What percentage? Is the recipe in Zazie's blog?
That's a terrific post @ShowMeTwiceBoth caramel and butterscotch mixes are elusive. I spent a few years developing mine with many many tweaks along the way. In fact I still tweak things here and there.
In my experience...
1) You will not find one single caramel that provides a robust caramel flavor. What is lacking in one will be found in another. Same with butterscotch flavors. Making a convincing butterscotch, or caramel, vape requires using a few of each in a mix.
2) Caramel needs the help of butterscotch in order to be convincing. Likewise butterscotch needs the help of caramel to be convincing.
3) Caramel or butterscotch need the help of creams and vanilla.
Here are my basic Caramel, and Butterscotch, recipes with some notes.
Butterscotch:
FW Butterscotch Ripple 3.5%
FA Butterscotch 2%
FW Natural Butterscotch 1%
FA Caramel 1%
FA Madagascar (Vanilla Classic) 3% (3.5%-4% for more vanilla flavor)
FA Vienna Cream 0.75%
FLV Cream 0.5% (1% for more of a creaminess)
Caramel:
FA Caramel 1%-2%
FW Caramel Candy 1%-1.5%
FW Butterscotch Ripple 3.5%
FA Butterscotch 2%
FA Madagascar (Vanilla Classic) 3% (3.5%-4% for more vanilla flavor)
FA Vienna Cream 0.75%
FLV Cream 0.5% (1% for more of a creaminess)
Suggested steep time = 3-4 weeks. The longer you let it steep the better.
I have several variations of the above recipes that I've developed over the years. The ones that are in @Zazie's Blog are good, but older. Improvements have been made since those were posted.
To make either more sweet increase Vienna Cream to 1%-1.5%. Warning, doing so will make either mix much sweeter. For a less sweeter mix decrease Vienna Cream to 0.25%-0.5%. It will not need any sweetener as caramel, and/or, butterscotch are sweet 'as is'. The creams and vanilla also lend some natural sweetness to the mix.
Also worth noting, there is a natural buttery note in most caramel and butterscotch flavors. If you want more of a buttery note, add FA Walnut at 0.25% - 0.5%. The walnut will produce a 'butter like effect'. At those %'s it will not add a noticeable nut flavor.
If you want just a plain caramel or butterscotch juice make it as above. If you want a base then add FA Cookie 0.5%-1% or INW Biscuit 0.5%-1%. You could use a cake for that too. Like a white or yellow cake at 2%-3%.
I would suggest making the caramel 'as is' so you experience the mix as intended. YMMV
Here are the caramels I've found to be most accurate and the ones I use the most. I've nearly tried them all (same with the butterscotch flavors).
FA Caramel - it's a Euro style caramel
INW Caramel - very dark Euro caramel, and strong
MF Caramel - most like American caramels (not dark)
FW Caramel Candy - I do not consider this to be 'candy'
FW Salted Caramel
FLV Caramel
@NolaMel and @Skeebo have sampled my butterscotch and caramel mixes. Hopefully they will share their thoughts.
Good luck
Thanks for taking the time.
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